Description
This Roasted Tomato Soup with Herbs is rich, flavorful, and packed with nutrients.
Ingredients
Scale
- 2 ½ pounds Roma tomatoes
- 1 large yellow onion
- 6 cloves garlic (in skin)
- 3 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 4 sprigs fresh thyme
- ½ cup fresh basil leaves
- ¼ cup heavy cream or coconut milk (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice Roma tomatoes in half, chop onion, and leave garlic in skins.
- Arrange halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35–40 minutes.
- Allow vegetables to cool, squeeze garlic out of skins, and transfer everything to a pot. Add thyme, basil, and vegetable broth. Simmer for 10–15 minutes.
- Blend the soup to desired consistency, adjust seasoning, and stir in cream or coconut milk if desired.
Notes
For a smokier flavor, roast the vegetables longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Calories: 150 kcal
- Sodium: 400 mg
- Protein: 3 g